Instructions

• Place 1 cup (200 g) dried broad beans in a bowl, cover with cold water, and soak overnight or for at least 8 hours. Drain and rinse the beans.
• Put the soaked beans into a pressure cooker. Add the ½ yellow onion (cut into wedges), 2 bay leaves, and 1 teaspoon ground cumin. Add enough water to cover the beans. Cook under pressure for 20 minutes, then release pressure according to your cooker's instructions. Open the cooker and confirm the beans are very soft and mushy; if not, simmer a few minutes more until tender. Reserve some of the cooking liquid for later and remove and discard the bay leaves and the onion wedges.
• Transfer the cooked beans to a food processor. Set aside a few whole cooked beans if you want to use them as a garnish.
• Add to the processor: 2 cloves garlic, 2 tablespoons tahini paste, juice of 1 lemon, 1 medium yellow onion (chopped), 1 medium tomato (chopped), 1 teaspoon ground cumin, and 1 teaspoon salt (or to taste).
• Blend the mixture until smooth and creamy, adding reserved cooking liquid a little at a time as needed to reach a thick, spreadable consistency (avoid adding so much liquid that the dip becomes runny).
• Spoon the dip into a serving bowl, drizzle with 1 tablespoon olive oil, and top with the reserved whole cooked broad beans if using. Serve immediately.